Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
Step 4: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract and fresh orange zest.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice. Begin and end with the dry ingredients, mixing on low speed just until combined and no streaks of flour remain. Be careful not to overmix.
Step 6: Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full.
Step 7: Bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 8: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely before frosting. This is crucial for frosting that won't melt!
Step 9: For the frosting, in a large bowl, beat the softened butter with an electric mixer until it is smooth and creamy.
Step 10: Gradually add the sifted powdered sugar, about half a cup at a time, mixing on low speed until combined, then increasing to medium speed until smooth.
Step 11: Stir in the vanilla extract and heavy cream. Beat on medium-high speed for another 2-3 minutes until the frosting is light, fluffy, and smooth.
Step 12: Once the cupcakes are completely cooled, pipe or spread the vanilla frosting generously onto each cupcake.
Step 13: Optional: Garnish with a sprinkle of fresh orange zest or a small orange slice for an extra pop of color and flavor.
Step 14: Serve at room temperature and enjoy your delicious, refreshing Orange Creamsicle Cupcakes!